Low Carb Breakfasts
Here’s a fun, low-carb spin on the classic eggs and bacon breakfast. Muffin cups make it easy to control portions.
Ingredients
6 slices of bacon
6 eggs
Directions
Fry bacon in skillet and drain. Break into bite-sized pieces. Crack eggs into a bowl and scramble. Grease a muffin tin. Use a measuring cup or ladle to place a scoop of scrambled egg into each of the muffin cups. Place a few pieces of bacon into each cup.
Bake at 350 degrees for about 20 minutes or until a toothpick comes out clean when inserted. You may like your eggs softer or more golden-brown, so keep checking after 15 minutes has passed and adjust cooking time accordingly.
Yields 6 servings
Total Carbs: 1 gram per serving
If you love huevos rancheros, you only need sacrifice the black beans and tortilla to get the same effect from this carb-friendly version of the classic Southwestern recipe. Enjoy a tasty and guilt-free breakfast or lunch thanks to this recipe that scores big with the ketogenic crowd.
Ingredients
4 eggs
1/3 cup shredded cheddar
1/3 cup avocado chunks
2 Tbs. olives, sliced
1/4 cup salsa
2 Tbs. sour cream
2 Tbs. fresh cilantro, finely chopped
Directions
First, poach the eggs. One easy method is to pour a shallow pool of water into a frying pan and bring to a quick boil. Crack the eggs in, then reduce heat to medium or medium-low. When eggs are cooked to your liking, turn off the heat and cover the pan. Bring to the sink, and use the pan cover to drain any remaining water that may be left.
Return to the stove, and add cheese and add olives. Heat on low, covered, until cheese melts to your liking. Transfer to plate. Top with salsa, avocado and sour cream. Delicious!
Yields 2 servings
Total Net Carbs: 7 grams per serving
